Christina Clark 10 min. no min.

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My husband hated coleslaw until he had this coleslaw. I am not going to be so presumptuous to claim that it is the best coleslaw in the world, but it is definitely my favorite and his favorite coleslaw in the world. I have been making this recipe for years and it always disappears quickly. It doesn’t have too much dressing, so it is not soupy or soggy, which seems to be the biggest turn-off many people have to coleslaw. I think chopping your own cabbage instead of using pre-shredded cabbage also helps with this, as it stands up to the dressing better. The lime juice in place of traditional vinegar gives it a brighter, more interesting flavor, although it doesn’t obviously taste like lime. It comes together quickly, and my favorite part is that it’s such a cheap, easy dish to feed lots of people. We almost always take it to potlucks because cabbage costs next to nothing. Yes, maybe I’m cheap, but nobody complains when it tastes so good!

Basically, what I am saying is that you should try it. I totally understand if you have forever sworn off coleslaw because you’ve had bad experiences. But give this one a chance and you might change your mind!

I should apologize that there is not very much coleslaw in the pictures. I wasn’t intending to put this recipe on the blog this week, but I made a batch for dinner and it was so good, I had to post it. So I just decided to take pictures of the leftovers. But when I got it out the next day, I couldn’t help myself and I ate almost half of it before even thinking about what I was doing! Sorry about that. This recipe makes WAY more than is pictured here.

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Creamy Lime-Infused Coleslaw

Prep Time: 10 minutes
Serves 6-8


6 cups shredded green cabbage (about half a large head)
2 carrots
1/3 cup mayonnaise
1/4 cup sour cream
4 tsp lime juice
1 tbsp sugar
3/4 tsp celery salt


Chop the cabbage thinly and place in a large bowl. Scrub and grate the carrots and add to the cabbage. In a small bowl, mix together the mayonnaise, sour cream, lime juice, sugar, and celery salt. Pour over the cabbage and stir. Ideally, refrigerate for 20-30 minutes prior to serving. Usually though, I make this at the last minute and don’t have time for that. It still tastes great.

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Inspired by Better Homes and Garden’s Creamy Coleslaw recipe